Butter Tried Out
Ingredients
Directions
Place the butter in a large iron kettle.
Cook it down slowly until the boiling sound stops.
When it begins to froth and rise, the process is complete.
Let it cool for a few moments, then skim and pour off the clear butter into a jar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Butter
- Supplies the fat; cooking drives off water and separates the milk solids, leaving clear butterfat.
The step that matters
Stopping at the froth. Stop when the boiling sound fades and the butter froths and rises. Water must be fully driven off so the fat stays clear, while milk solids that cook too long brown and give a burnt taste.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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